Recipe: Roasted Butternut Squash & Kale Salad

INGREDIENTS

• 1 small butternut squash (about 1.25 lb.), cut into ½ inch thick wedges
• 2 medium red onions, cut into 1” wedges
• 2 tablespoons avocado oil
• Salt and fresh pepper, to taste
• ¼ cup tahini
• 1 lemon, zested and juiced
• 2 tablespoons water
• 4 cups baby kale
• ¼ cup pomegranate seeds
• ¼ cup sliced almonds
   

INSTRUCTIONS

1. Preheat oven to 450 degrees F.
2. On a large baking sheet, toss the squash and onions with avocado oil, salt and pepper and roast until tender – about 30 minutes
3. Meanwhile, whisk tahini, 2 tablespoons lemon juice, water and salt and pepper until smooth. Thin with a bit more water if needed.
4. Arrange kale on a platter and scatter the squash and onions on top.
5. Drizzle with dressing and sprinkle the lemon zest, pomegranate seeds and almonds on top.
6. Season with a bit of flaky sea salt and more freshly ground black pepper.
    

SERVES: 4-6